Yak Pot Roast – Firebird Farms

Ingredients

• 1 large (4 to 5 lb) yak cross rib roast, neck, shoulder, chuck or leg roast
• 1 large leek, thinly sliced
• 4 cups shallots, thinly sliced
• 12-15 garlic cloves, peeled, whole
• 1 Tbsp ground black pepper
• 3 Tbsp chimayo pepper (substitute sweet paprika or other chilis, perhaps lowering the amount)
• 2 stalks leafy celery, diced
• 2 large carrots, cut into large chunks (or 4-5 baby carrots left whole)
• 1 preserved lemon (or substitute fresh lemon)
• 1 handful sprigs of thyme and rosemary (or whatever herbs you like)
• Splash of red wine (could be great with white wine)
• One quart yak stock or chicken stock (homemade is best, but whatever)
• Salt and pepper to taste (I like to add more salt after it has cooked down and the flavors have melded to avoid oversalting)
• ¼ cup butter
• A few lugs olive oil